 Cakes
CARROT CAKE
4 eggs beaten
2 cups sugar
1 1/2 cups vegetable oil
2 cups flour
2 tsp. baking soda
1 teaspoon baking powder
2 tsp. cinnamon
1/2 teaspoon salt
3 cups grated carrots
1 teaspoon vanilla
1/2 cup chopped nuts (optional)
1 8-ounce can crushed pineapple, drained (optional)
In a separate bowl, sift together all dry ingredients. Add eggs, vanilla, and oil. Stir in carrots, nuts and drained pineapple. Bake in 9-By-13-inch pan at 350 degrees for one hour. Cool and then frost.
ICING
8 ounces cream cheese
1\2 stick margarine (2 ounces or 1/4 cup)
2 teaspoon vanilla
1 lb. box of powdered sugar (about 4 - 4 1/2 cups)
1/2 c. flour
1/2 t. salt
Blend butter and cream cheese until smooth, add flour and salt. Blend in vanilla and powdered sugarand beat for about 5 minutes on medium speed.
Jeannie Fichte
CHOCOLATE ITALIAN CREAM CAKE
1 stick butter or margarine (4 ounces or 1/2 cup)
1/2 cup Crisco (solid vegetable shortening
2 1/2 cups sugar
5 eggs, seperated (set aside whites)
2 cups sifted flour
1 teaspoon baking soda
1 cup cocoa powder
1 1/2 cups buttermilk
1 teaspoon vanilla
1 cup coconut
3/4 cup chopped pecans
Cream butter, shortening, and sugar until fluffy. Add egg yolks, mix well. Add soda to buttermilk. Add alternately with flour and cocoa. Mixing well after each addition. Stir in vanilla, coconut, and pecans, fold in stiffly beaten egg whites. Grease and flour 3 round 9-inch cake pans (makes 3 layers)
Bake at 350 degree preheated oven for 20-30 minutes.
Frosting
1 - 8 ounce bar Cream Cheese
2 Tablespoons margerine
1/2 cup cocoa
1 teaspoon vanilla
1 box powdered sugar (about 4 cups or 1 pound)
1/2 c. flour
1/2 t. salt
Cream cheese and margarine. Add remaining ingredients gradually. Frost cooled cake.
Keeps well in refrigerator and stays moist.
CHOCOLATE SHEET CAKE - LARGE
2 1/2 cups water
10 ounces (1 1/4 cup) margarine
1/2 cup + 2 tablespoons cocoa
5 cups flour
5 cups sugar
2 1/2 teaspoons cinnamon
2 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/4 cup sour milk (or buttermilk)
5 eggs
2 1/2 teaspoons vanilla extract
In a saucepan or a microwave-safe bowl, bring to a boil the water, margarine, and cocoa. Remove from heat.
Place dry ingredients in a mixing bowl, add the cocoa mixture, mixing well. Then add milk, eggs, and vanilla.
Spread in a greased full sheet pan - 17x24inches.
Bake at 350 degrees for 30 minutes or until done.
Serves 50
ICING
1 cup (8 ounces) margarine, softened
1 cup cocoa
3/4 cup milk
2 pounds powdered sugar
CHOCOLATE SHEET CAKE
1 cup water
1 stick margarine (4 ounces or 1/2 cup)
1/4 cup cocoa
2 cup sugar
2 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup buttermilk (or milk soured with 1 1/2 teaspoon vinegar)
2 eggs, slightly beaten
1 teaspoon vanilla
In a small sauce pan or in the microwave, bring to a boil the water, margarine, and cocoa. Remove from heat. Place dry ingredients in a mixing bowl, add cocoa mixture mixing well. Then add vanilla, milk, and eggs. Spread in a greased 11 x 17 inch pan, (or a 9x13 inch pan for a slightly thicker cake. )Bake at 350 degrees for 20 minutes. Make icing the last 5 minutes of backing time.
ICING
1 stick margarine, softened (4 ounces or 1/2 cup)
1/2 cup cocoa
6 Tablespoons milk
1 pound powdered sugar (about 4 1/2 cups)
1 teaspoon vanilla
1 cup chopped nuts
Beat Margarine until light and fluffy, add cocoa,powdered sugar, and vanilla. Beat for about 4-5 minutes at medium speed fold in pecans, Spread over warm cake.
Will cut into 20-24 pieces in a 11x17 inch pan. Keeps very well for several days if tightly wrapped.
Ruby Shields
GRANNY'S COCONUT CAKE
2 c. flour, sifted
2 t. baking powder
1 t. baking soda
1/2 t. salt
2 c. sugar
1/2 c. Crisco
2 eggs
1 t. vanilla
1 1/2 c. buttermilk
Grease and flour 3 8-inch round pans or 2 9-inch pans. Mix together dry ingredients and set aside. Beat sugar and Crisco until light and fluffy. Add eggs and vanilla and beat well after each addition. Add dry ingredients alternately with buttermilk. Bake approximately 25-30 minutes at 350 degrees. Frost with Seven Minute Frosting.
Ruby Shields from Margaret Elizabeth "Granny" Simpson
SEVEN MINUTE FROSTING
2 egg whites
3/4 c. sugar
dash salt
1/2 c. white corn syrup
5 T. cold water
1 t. vanilla
Place first five ingredients in a double boiler. Beat with hand mixer over medium heat until thick enough to spread. Add cold water to bottom pan and vanilla to frosting and finish beating to thick glossy peaks.
Adda Mae Shields
CREAM CHEESE POUND CAKE - TG
1 1/2 cups unsalted butter
1 8-oz. cream cheese
3 cups sugar
1/2 teaspoon salt
6 eggs
3 cups cake flour
1 1/2 teaspoon vanilla
Cream butter, butter, cream cheese. Mix in sugar. Add eggs one at a time. Fold in cake flour and salt. Add vanilla. Spoon into 2 well-greased and floured loaf pans or 1 bundt pan.
Bake 1 hour at 325 degrees
Aunt Valley Shotwell
EARTHQUAKE CAKE - TG
1 c. coconut
1 1/2 c. chopped pecans
1 Duncan Hines Chocolate cake mix
1 (4 oz.) stick margarine, melted
1 (8 oz.) cream cheese
1 (1#) box powdered sugar
Sprinkle the coconut and pecans in the bottom of a
lightly greasted 11x15 inch pan. Prepare cake mix according
to package directions. Pour into pan. Beat together the last
3 ingredients until creamy. Drop by big spoonfuls over cake.
Bake at 350 for 40 to 45 minutes
PINEAPPLE UPSIDE-DOWN CAKE - TG
Prepare 1-18 oz . yellow cake mix according to package directions
Melt:
1/3 c. margarine
1/2 c. brown sugar.
Arrange pineapple slices and cherries in bottom of a greased 9x13" pan. Pour over melted butter-sugar mixture, then pour over cake mix. Bake at 350 degrees for 30-35 minutes or until done. Cool 15 minutes and turn out of pan.
Barbara Nelon
PISTACHIO PUDDING CHOCOLATE CAKE
1/2 cup chopped pistachios
1 box (18.5 oz) yellow cake mix
l package (3.4 oz) Jello Brand pistachio instant pudding mix
1 cup canola oil
1/2 cup orange juice
3 large eggs
1/2 cup club soda
3/4 cup chocolate syrup
Powdered sugar for garnish
1. Position rack in center of oven and preheat to 350 degrees. Lightly grease and flour a 10" bundt pan. Sprinkle the pistachio nuts evenly over the bottom of the prepared pan.
2. In a large bowl, using an electric mixer at medium speed, beat the cake mix, pudding mix, oil, orange juice, eggs and club soda until blended. Spoon half of mixture into the prepared pan, being careful not to disturb the pistachio nuts.
3. Add the chocolate syrup to the remaining batter and stir until well blended. Pour over the top of the mixture in the pan. Using a knife, swirl the batter two or three times. Do not overmix or touch the bottom or sides of the pan.
4. Bake for 40 to 45 minutes, or until a cake tester comes out clean. Cool in the pan on a wire rack for 15 minutes. Invest onto rack to cool completely.
Place on serving plate and dust with powdered sugar.
Yield 12 - 14 servings
Baking time : 45 minutes
PUMPKIN GOOEY BUTTER CAKE
Show: Paula's Home Cooking
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
RED VELVET CHERRY TORTE - TG
Preheat oven to 350 degrees
1 Red velvet cake mix ( Duncan Hines)
1 can (21 oz) cherry pie filling
1/4 t. almond extract
1 container (8 oz) cool whip
Grease and flour 2 9" pans..prepare as directed on box..
meanwhile combine cherry pie filling with almond extract..
To assemble put one layer on plate..cover with 1 C. cool whip
then half the pie filling..repeat with second cake layer..cool whip
cherry pie filling..Decorate cake edge with remaining cool whip..
garnish with sliced almondss.sugar..for your large group..
I'd do this in 9x13 pans..it will be more like a sheet cake then..
or even 10-15..( thinner layers..but adequate.)
12-16 servings
SPICED ALMOND CAKE
1 box (18.25 oz.) yellow cake mix
2 tsp. ground Cinnamon
1/4 teaspoon ground Allspice
1/2 tsp. ground Nutmeg
2 tsp. pure Almond Extract
1 1/3 cups water
2 Tablespoons vegetable oil
3 eggs
1/2 cup slivered almonds, chopped
Preheat oven to35O degrees. Grease and flour a 12-cup Bundt pan. Blend cake mix, spices, almond extract, water, oil and eggs in a large bowl at low speed until ingredients are moistened. Blend at medium speed for 2 minutes. Fold in chopped almonds. Pour into prepared pan.
Bake 38-43 min or until toothpick inserted in center comes out clean. Cool in pan on rack 20 minutes. Remove from pan and cool completely before topping with glaze.
ALMOND GLAZE
2 tbsp. brown sugar
5 teaspoons milk
2 tablespoons butter or margarine
3/4 cup powdered sugar
1/2 teaspoon almond extract
toasted almonds
In small saucepan over low heat, stir brown sugar, milk and butter until butter melts and ingredients are well combined. Remove from heat; add powdered sugar and Almond extract. Blend until smooth Add additional milk, if necessary. Drizzle over cake. Garnish with toasted almonds.
STRAWBERRY CAKE - TG
1 white cake mix
3 T. flour
I pkg. strawberry Jello
1/2 c. water
1/2 pkg. frozen strawberries
4 eggs
1 c. Crisco oil
Mix ingredients in order given and bake in greased and floured bundt pan for 30-40 minutes at 350'. Cool before icing.
ICING Option #1
1 box powdered sugar
1pkg. frozen strawberries
1 stick oleo, melted
Mix together and ice cake.
ICING OPTION #2
1 - 8oz Philly Cream Cheese
1/2 stick oleo or margerine
1 box powdered sugar (about 4 cups)
1/2 c. flour
1/2 t. salt
Keeps well in refrigerator and stays moist.
TRES LECHES (3-MILK CAKE) - Good
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter
1 cup white sugar
5 eggs
1/2 teaspoon vanilla extract
1/2 T. nutmeg
2 cups whole milk
1 (12 ounce) can evaporated milk
1 can (14 ounces) condensed milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
Sift flour and baking powder together and set aside.
Cream butter and 1 cup of the sugar together until fluffy. Add eggs, 1/2 teaspoon vanilla extract, and 1/4 t. nutmegbeat well.
Add the flour mixture to the butter mixture, 2 tablespoons at a time, mix until well blended. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
Combine the whole milk, evaporated milk, and condensed milk together. Pour over the top of the cooled cake.
Whip heavy cream, 1 teaspoon vanilla, and 1 cup of the sugar together until thick. Spread over the top of cake. Keep cake refrigerated. Makes 1 -9x13 inch cake
FIVE MINUTE CHOCOLATE MUG CAKE
4 tbsp flour
4 tbsp sugar
1 egg
3 tbsp milk
3 tbsp oil
3 tbsp chocolate chips
a sm splash of vanilla extract
1 lg coffee mug
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in milk and oil mix well. Add the chocolate chips and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts (high).
The cake will rise over the top of the mug, but don't be alarmed.
Allow to cool a little, and tip out onto a plate if desired.
This is great with ice cream!
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